Concepts in Wine Chemistry / Edition 2

Concepts in Wine Chemistry / Edition 2

ISBN-10:
1891267744
ISBN-13:
9781891267741
Pub. Date:
04/23/2004
Publisher:
Wine Appreciation Guild, Limited

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Overview

Concepts in Wine Chemistry / Edition 2

Aimed at professional winemakers and food science and enology students, this text provides the basic and advanced chemistry behind all aspects of winemaking, including must and wine composition, fermentation, phenolic compounds, and aroma and flavor. Additionally, Margalit (winemaking and wine chemistry, Israeli Institute of Technology) discusses wine and health and the legal aspects of winemaking. The final chapter to this thorough and well-organized volume is a review of literature from the 18th and 19th centuries about winemaking and consumption, complete with illustrations and formulas. Annotation ©2004 Book News, Inc., Portland, OR

Product Details

ISBN-13: 9781891267741
Publisher: Wine Appreciation Guild, Limited
Publication date: 04/23/2004
Edition description: Revised
Pages: 476
Product dimensions: 7.02(w) x 10.36(h) x 1.40(d)

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